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Not the sweet sugar bomb you might expect from Riesling. A balanced acidity is a great match for the garlic and vinegar aspects of this dish.
Made by Talbott, this chard is oaky and buttery, but not over the top, this white is filled with peach and green apple flavors and aromas. Delicious!
This German white wine is filled with a vibrant citrus fruit character, and its medium to light body guarantees that is won’t overpower this dish.
An excellent version of a classic Italian grape, this domestic Pinot Grigio has a vibrant acidity with lovely citrus notes. A great white that won’t take a great bite out of the wallet.
Apple-Éphémère possesses a fresh apple aroma with reminiscent notes of “Granny Smith” and “MacIntosh” apples. The subtle flavor of green apple is complemented by delicate notes of fruit and spice topped by a rich white head..
This Italian sparkler is pale straw yellow in color, with wonderfully tight bubbles that tickle the palate. The dry palate shows notes of green apples and very soft citrus notes. Yummmmmmm...
Co-op Food Stores, Hanover & Lebanon, NH
1/2 lb. dry spinach fettucine
3/4 lb. boneless, skinless chicken breasts, cut into 3/4 inch cubes
2 tsp. canola oil
4 oz. mushrooms, sliced
1 large onion, thinly sliced
2 medium baking apples, peeled and thinly sliced
1/2 cup apple juice or cider
1 tsp. dried basil
8 oz. low-fat or non-fat sour cream
Salt and freshly ground black pepper to taste
Directions: Cook pasta in plenty of boiling water until done but still firm to the bite (al dente). While pasta is cooking, heat oil in a large nonstick skillet over medium heat. Add chicken cubes and until opaque on all sides, 3-5 minutes. Add mushrooms and sautÈ for 2-3 minutes more. Add onion, apples, apple juice, and basil.
Cover, bring to a boil, reduce heat, and simmer until apples are tender (about 10 minutes).Gently stir in sour cream and warm through. Season to taste with salt and pepper.
Place fettucine on a platter and spoon chicken mixture over the top. Sprinkle with paprika and serve. Serves 4.
Star Recommends: Unibroue Ephemere
Jeanne Raffetto Tentis, WSGC Member and Cooking Instructor
2lb. Roma tomatoes (cored and quartered)
4c chopped leeks
1c chopped celery
4c Veggie or chicken stock
2c V-8 or other vegetable juice
1T fresh thyme
1T fresh oregano
Extra virgin olive oil
1T garlic salt
Directions: Toss tomatoes, leeks, and celery with olive oil and garlic salt. Roast on high heat until soft and brown on edges. Put tomatoes and other veggies in pot and cover with stock, V-8 juice, thyme and oregano. Simmer until veggies are very soft. Blend until very smooth. Season to taste with salt and pepper. Serve hot with a garnish such as crab, fried leeks, goat cheese, garlic flowers or whatever you think will be good. Serves 4-6.
Star Recommends: Tamas Pinot Grigio
Kathy Humiston, WSGC Staff Member
4 medium potatoes, cut into 1/2 inch chunks
1/2 lb green beans, cut to 1 inch lengths
1 tbls butter or oil
1 med onion, chopped
1 clove garlic, minced
1 green chile, seeded and minced or 1 tsp dried chile powder or to taste
1/2 tsp cumin
1/2 tsp oregano
2-1/2 cups chopped tomatoes
1 tsp salt
3/4 cup grated mild white cheese, ie: jack, chihuahua, mozzerella
Directions: Steam beans until just barely done. Meanwhile, heat butter or oil in large skillet. Add onions and sauté a few minutes. Add potatoes and 1 tbls water, cover and cook about 7-10 minutes until almost tender. add garlic, chile and spices and sauté a minute more. Add tomatoes and salt and simmer 10 minutes. Remove from heat, stir in cheese until melted. add beans and mix gently. Serve with warm tortillas to soak up the sauce. About 4 servings.
Star Recommends: Darting Riesling Kabinett Durkheimer Michelsberg
Jeanne Raffetto Tentis, WSGC Member and Cooking Instructor
10 medium ears of sweet corn
3 oz. of good quality bacon, cut into small dice (I prefer apple wood
1 T unsalted butter
1 large onion, preferably Spanish, chopped fine
2 medium cloves of garlic, pressed or minced
3 T all-purpose flour
3 c chicken stock
2 medium red or Yukon gold potatoes, (about 12 oz), cut into 1/2 inch
1 medium bay leaf
1 t fresh thyme leaves or 1/2 t dried
2 c whole milk (lower fat varieties work fine)
1 c coconut milk or heavy cream (coconut milk is sweeter)
2 T flat leaf parsley, minced
1 1/2 t salt
Fresh ground black pepper
Directions: Stand corn on end. Using a sharp knife, cut the kernels from four ears of corn. Place in a medium bowl and set aside. Using a box grater, grate the remaining six ears into a bowl. Then take the back side of a butter knife and scrape the remaining pulp off the cobs into the grated kernels. Set aside.
Sauté the bacon in a Dutch oven over medium high heat until golden brown and crisp, about 10 minutes. Reduce the heat to low and add the garlic, sauté until fragrant, about 1 minute.
Stir in the flour and cook, stirring constantly about 2 minutes. Gradually whisk in the stock. Add the potatoes, bay leaf, thyme, milk, grated corn and pulp and bring to a soft boil. Reduce heat to medium low and simmer until the potatoes are almost tender, about 8-10 minutes.
Add the reserved corn kernels and cream or coconut milk. Return to a simmer, being careful not to boil, especially if you use coconut milk as it will separate; simmer until the kernels are tender but slightly crunchy, about 5 minutes longer. Discard bay leaf.
Stir in parsley, salt and pepper to taste and serve immediately.
Can be made in advance and stored for 2 days in refrigerator. Do not add parsley until ready to serve. Warm over low heat but DO NOT BOIL.
Star Recommends: Kali Hart Chardonnay
1 1-pound box dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 14-ounce can sweetened condensed milk
2/3 cup dark corn syrup
1/3 cup pure maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon robust-flavored (dark) molasses
1/4 teaspoon salt
12 medium Granny Smith apples
Assorted decorations (such as chopped nuts, dried apricots and dried cranberries, toffee bits, mini M&M’s and candy sprinkles)
Melted dark, milk and/or white chocolates
Whipping cream (if necessary)
Directions: Combine first 8 ingredients in heavy 2 1/2-quart saucepan (about 3 inches deep). Stir with wooden spatula or spoon over medium-low heat until sugar dissolves (no crystals are felt when caramel is rubbed between fingers), occasionally brushing down sides of pan with wet pastry brush, about 15 minutes.
Attach clip-on candy thermometer to side of pan. Increase heat to medium-high; cook caramel at rolling boil until thermometer registers 236°F, stirring constantly but slowly with clean wooden spatula and occasionally brushing down sides of pan with wet pastry brush, about 12 minutes. Pour caramel into metal bowl (do not scrape pan). Submerge thermometer bulb in caramel; cool, without stirring, to 200°F, about 20 minutes.
While caramel cools, line 2 baking sheets with foil; butter foil. Push 1 chopstick into stem end of each apple. Set up decorations and melted chocolates. Holding chopstick, dip 1 apple into 200°F caramel, submerging all but very top of apple. Lift apple out, allowing excess caramel to drip back into bowl. Turn apple caramel side up and hold for several seconds to help set caramel around apple. Place coated apple on prepared foil. Repeat with remaining apples and caramel, spacing apples apart (cara-mel will pool on foil). If caramel becomes too thick to dip into, add 1 to 2 tablespoons whipping cream and briefly whisk caramel in bowl over low heat to thin.
Chill apples on sheets until caramel is partially set, about 15 minutes. Lift 1 apple from foil. Using hand, press pooled caramel around apple; return to foil. Repeat with remaining apples.
Firmly press decorations into caramel; return each apple to foil. Or dip caramel-coated apples into melted chocolate, allowing excess to drip off, then roll in nuts or candy. Or drizzle melted chocolate over caramel-coated apples and sprinkle with decorations. Chill until decorations are set, about 1 hour. Cover; chill up to 1 week. Makes 12.
Star Recommends: Il Proseco
1 pound farfalle pasta, cooked
1 bunch spinach, rinsed, drained, and chopped
2 medium tomatoes, chopped
1 medium red onion, diced small
1/2 cup olive oil
4 cloves garlic, minced
1/3 cup balsamic vinegar
1 tsp salt
1/2 cup nutritional yeast
Directions: In a small bowl combine olive oil, garlic, balsamic vinegar, and salt.
Mix thoroughly. Add the nutritional yeast and stir until it is dissolved and you have a creamy paste. Add to pasta and stir to coat well. Add vegetables and mix again.
Star Recommends: Strub Niersteiner Pettenthal Riesling Kabinett